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Creamy mushroom and chicken zoodles

Creamy mushroom and chicken zoodles
3.6 15 évaluations
Prép. 20min
Total 40min
6 portions
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Ingrédients

  • zucchinis trimmed, 4-5 cm diameter, to fit through feeder tube (see Tips)
    1 - 2
  • water plus extra to soak
    200 g
  • dried shiitake mushrooms cut into thin slices (5 mm)
    50 g
  • boiling water to soak
  • fresh flat-leaf parsley leaves only
    5 sprigs
  • leek white part only, cut into pieces (3 cm) (approx. 150 g)
    1
  • raw cashews
    125 g
  • white wine
    200 g
  • Chicken stock paste (see Tips)
    1 tsp
  • chicken tenderloins
    400 g
  • salt plus extra to season
    1 tsp
  • ground black pepper plus extra to season
    ¼ tsp
  • olive oil
    1 tbsp
  • brown onion (approx. 100 g), cut into quarters
    ½
  • garlic cloves
    5
  • lemon zest (1 x 4 cm), no white pith
    2 pieces
  • fresh lemon thyme leaves only, plus extra to garnish
    1 tbsp
  • fresh portobello mushrooms cut into thin slices (5 mm)
    200 g
  • fresh button mushrooms cut into thin slices (5 mm)
    100 g
  • salt
    1 tsp

Niveau

facile

Infos nut. par 1 portion

Sodium 578.4 mg
Protides 23 g
Calories 1328.3 kJ / 316.3 kcal
Lipides 15.3 g
Fibre 5.1 g
Graisses saturées 2.7 g
Glucides 8.6 g

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Également présenté dans

Dairy free 10 Recettes
Australie et Nouvelle-Zélande
Spiralize - Autumn/Winter 16 Recettes
Australie et Nouvelle-Zélande

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